Snack recommendations from Yantai University:

Yantai Braised Zi

Yantai Braised Zi is glutinous on the inside and wrapped in a layer of browned rice crust on the outside. It is soft and tender. The bite is strong and the taste is extraordinary. The most critical thing is probably the few seasonings. The garlic paste must be pounded in a garlic mortar. Garlic paste processed by other methods will never produce this flavor; the sesame juice must be ground finely, fragrant and delicate; the most important thing is the dark brown fish oil Or shrimp oil, which is a specialty of Yantai and the secret to Yantai braised rice.

This concentrated liquid derived by fishermen when salting fish and shrimps exudes a strong seafood flavor that cannot be produced by ordinary seasonings such as MSG and chicken essence. Tasting it carefully, the noodles are soft and chewy, the sesame sauce is fragrant but not greasy, the garlic paste is spicy but not numb, and the shrimp oil is fresh but not fishy.

Bayu Dumplings

The fillings of Bayu dumplings must be large and extremely fresh, weighing more than one kilogram. The dumpling noodles should be softer and the skin should be rolled out larger. , the cooked dumplings are filled with white and green meatballs in the crystal-clear skin, like large fish balls wrapped in a thin layer of skin. Take a bite and it's tender, fresh, smooth and fragrant. The deliciousness of the fish, the smoothness of the meat, and the fragrance of the leeks are fragrant but not greasy, as if there is fresh soup and juice flowing out from the corners of the mouth, which is endless aftertaste.

Stir-fried sea sausage with leeks

Sea sausage was originally only produced in small amounts along the coasts of Yantai and Penglai. Leeks are called shabu-shabu, and leek seeds and sea sausage contain many VEs needed by the human body. Plant trace elements, these two dishes are combined together, the intestines are crispy, the sweet leeks are fragrant, and it becomes a dish especially suitable for men.